Thursday, August 30, 2012

Challah

On Red Star Yeast's site,
I found this description under their challah: "This egg-rich braid is traditionally served
in Jewish households
to begin the Sabbath. Try serving for breakfast with fruit preserves or
slice thick and use to make superb French toast."

With the holidays approaching, the timing of posting this feather like textured challah could not have been more perfect.On Rosh HaShana, a round challah is traditionally baked symbolizing the cycle of the year. I hardly ever bake this loaf pan shape so I decided to give it a go. Surprisingly enough, this challah's taste and fluffy cotton candy texture was identical to the ones I grew up on. If you wish to make a round challah, please see my Honey Challah for instructions.

I adapted Red Star Yeast's recipe just slightly. I needed more flour, used 1 1/2 teaspoon salt instead of 2, braided it and baked it at a temperature I am accustomed to at 350F for 35 minutes. The original recipe calls for 400F for 20-25 minutes.

This post is part of my professional collaboration with Red Star Yeast.

Beautiful! The first thing I thought of when I saw this was Challah French Toast.. or overnight french toast.. either way, your bread is perfectly risen and airy! I am so excited for Fall to baking up wonderful recipes like this!

I love baking bread and this Challah turned out beautifully! I love the inner texture and the height you achieved on the loaf is incredible... I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations...